Slow Cooker Butternut Squash Kugel


  • 6 tablespoons butter, divided
  • 1 bag (12 ounces) ready to use butternut squash
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • ½ cup milk
  • 2 cups sour cream
  • 1 container (16 ounces) cottage cheese
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package (12 ounces) wide egg noodles, cooked al dente
  • 3 cups corn flakes, crushed


  1. Spray slow cooker casserole crock with non-stick cooking spray.
  2. Microwave squash following package directions.
  3. In a large skillet over medium-high, heat 3 tablespoons butter. Add shallots and garlic, cooking 1 minute. Add squash, cooking until shallot is wilted. Add squash mixture and milk to a blender or food processor and puree.
  4. In a large bowl, stir together squash mixture, sour cream, cottage cheese, sugar and salt. Stir in egg noodles. Spoon into prepared crock.
  5. Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 5 hours.
  6. Heat oven to 350°F.
  7. Meanwhile, in a microwave-safe medium bowl, melt remaining 3 tablespoons butter on MEDIUM power in 30 second increments. Stir in crushed corn flakes.
  8. Sprinkle corn flakes over noodle mixture. Bake for 15 to 20 minutes or until edges are slightly browned.

Serves: 12




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